Azerbaijan
4 topics — topics in this category.
Shah Plov
The crown of plovs: a saffron rice plov baked inside a crisp lavash crust (qazmaq) with chestnuts, dried fruits and meat — sliced like a cake at the table. Ingredients: basmati rice, saffron, lavash or dough crust, butte…
Dolma (Azerbaijani)
Azerbaijan's vine-leaf dolma: tiny, round parcels — smaller and rounder than its neighbours' — of minced lamb and rice with mint, simmered and served with garlic yogurt. Ingredients: young grape leaves, minced lamb, rice…
Qutab
The crescent griddle breads: paper-thin dough folded over greens, pumpkin, cheese or minced meat, toasted on the saj and brushed with butter. Ingredients: flour, water, salt (dough); fillings: sorrel and herbs, pumpkin,…
Piti
Sheki's clay-pot stew: mutton and chickpeas simmered for hours in individual earthenware pots until the broth turns to gold — eaten in two acts, broth first, mash second. Ingredients: mutton, chickpeas (soaked), chestnut…
World Cuisines
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